This salad is vibrant on its own and just as lovely spooned over a bed of mixed baby greens. It pairs beautifully with Herb Roasted Halibut and a side of warm quinoa for a balanced, family-friendly meal. It also travels well, making it a wonderful potluck contribution or holiday side. You can prepare it in advance—simply wait to add the walnuts until just before serving so they stay crisp.
Ingredients
Salad
6 medium
beets
trimmed
1 cups
raw walnuts
roasted
½ cups
chopped
parsley
½ cups
crumbled
feta cheese
optional
Dressing
¼ cups
freshly squeezed
orange juice
¼ cups
extra virgin olive oil
2 tablespoons
champagne vinegar
½ teaspoons
orange zest
½ teaspoons
kosher salt
¼ teaspoons
freshly ground
black pepper
